Once I saw this showstopper of a salad I had to make it. It’s a tower of gorgeous green lettuce leaves, frilly frisee, crisp endive and just the right amount of peppery watercress.
The dressing is bold, balanced and savory. Sherry vinegar has a lower acid level than red or white wine vinegar which makes it one of the best choices for salads. The shallots add a little punch to the dressing but also add texture as does the whole grain mustard and fresh thyme.
Though this dressing was created for the Via Carota salad, I imagine it would be very tasty drizzled over warm potatoes or grilled asparagus.
A tower of tender greens drizzled with an unctuous dressing is the salad of my dreams.
Via Carota’s Insalata Verde
2
servingsAdapted from NYT Cooking
Ingredients
- Dressing
1 small shallot, minced (about 1 tablespoon)
1/4 cup aged sherry vinegar
1 tablespoon warm water
1 garlic clove, finely grated or finely minced (about 1 teaspoon)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons whole grain mustard
1 1/2 teaspoons honey
1 teaspoon fresh thyme leaves
1/2 cup + 2-3 tablespoons extra virgin olive oil
Kosher salt and pepper
- Salad (about 10 ounces of salad ingredients)
1 small head butter lettuce, tender inner leaves only
1/2 romaine heart
1 Belgian endive (top light green portion trimmed off)
Handful of watercress
Handful of frisee (light green and white parts)
Directions
- Dressing
- Place the minced shallot in a small mesh strainer and rinse under cold water. Drain, then place in a medium bowl. Add vinegar and warm water. Allow to sit for 2 minutes, then whisk in garlic, mustards, honey, salt, pepper, thyme and oil until emulsified. Taste, adding more olive oil and salt as needed. I like a punchy dressing and use 1/4 cup + 2 tablespoons. Feel free to add more. Dressing can be refrigerated for up to 3 days.
- Salad
- Fill a large bowl with cool water. Discard any wilted or damaged leaves from the greens. Trim root end from butter lettuce, romaine hearts, endive spears and frisee. Trim off tough stems from watercress. Leave butter lettuce leaves whole but halve larger leaves of romaine. Place all greens in the bowl of water and swirl gently to clean, then drain and wrap in clean dish towel. Dab off any additional moisture. Reserve 4 endive leaves.
- Place all of the leaves in a very large bowl (except 4 reserved endive leaves). Sprinkle with kosher salt and a few grinds of pepper. Drizzle a generous amount of dressing and toss gently with your hands, making sure to coat the greens thoroughly.
- Lay the greens on two plates in gradual stages so they can be piled high without falling. Tuck two reserved endive leaves around the sides of each plate. Top with a final drizzle of dressing and serve immediately.
Notes
- You will not use all of the salad dressing unless you increase the salad portion to feed a larger crowd. Leftover dressing can be stored in the refrigerator for 3-4 days. Use over warm potatoes, salads, grilled asparagus.